Guacamole | Food + me
I was sitting here trying to remember why I started making guacamole. It started with a phase a few years ago when for some reason I couldn’t remember I suddenly started making it all the time. But looking back it didn’t seem like something I would do back then because a) I hadn’t really started to cook then and b) because I never even used to like avocados. Then I remembered, I had just recently ‘discovered’ avocados. By discovered I mean that weird green thing, which as a child I really couldn’t figure out if it was fruit or vegetable and had stubbornly refused to ever try, I had just realised that actually they are kind of great. From there I guess I did what I often do and started eating them all the time. The best thing to do with avocados, make some guac. Though I am still surprised I didn’t just buy some at the shop, sounds more like me at the time. I probably just happened to have a very ripe avocado in the fridge.

The only way to go with guac is homemade. Don’t even bother with that bright green looking store stuff that pretends to be guac. It is also the quickest thing to make, so there’s no excuse. Just mix all together et voila. If you’re a snacker like me, it’s perfect. You can eat it on toast, as a dip, on the side, so many options. Ingredients wise, there are so many variations out there, but honestly if you have good ripe avocados and lime the rest is really up to you. Onion is usually added but I really have a thing against raw onion so they are not going in mine. But of course add if you want. I like my guacamole smooth so I put it all in a food processor, I also find it easier to make that way. But I know a lot like it chunky. This is really just personal preference. If you like it chunky just mash it by hand instead.

Guacamole | Food + me


Serves: 2-4
dairy free, gluten free, vegan


3 avocados
juice of 1 lime
1/2 chili
1 tomato / 4 cherry tomatoes, finely diced
handful of coriander, finely chopped
salt & pepper


Make sure you have super ripe avocados. Destone the avocado and scoop out the flesh, put into a food processor. Deseed the chili. If you don’t like it too spicy, remove the white piths of the chili, this is the spicy part (not the seeds). Add the lime juice and chili and mix until smooth. Add salt and pepper to taste.

Put the guac into a bowl, add the chopped tomatoes and coriander and serve.

If you don’t have a processor or just like a more chunky guac you can just mash the avocado by hand and finely dice the chili instead.

Not suitable for low histamine and low fodmap diets

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